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Chicken with Heirloom Tomatoes, Artichokes, and Rosemary
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Baked chicken with heirloom tomatoes, artichokes, and rosemary for a flavorful and effortless meal.
Ingredients:
  • 6 skinless, boneless chicken breast halves
  • 1 tablespoon olive oil, divided
  • salt and ground black pepper to taste
  • 4 cups heirloom cherry tomatoes
  • 2 (14 ounce) cans artichoke hearts, drained and rinsed
  • 3 sprigs fresh rosemary
  • 0.25 teaspoon red pepper flakes
  • 0.25 cup Kalamata olives
  • 0.5 lemon, juiced
Instructions:
  • Preheat your oven to 400°F (200°C).
  • Drizzle chicken breasts with a touch of flavorful olive oil and season generously with salt and pepper before elegantly laying them in a spacious baking dish.
  • Cook until the fish turns opaque, approximately 12 minutes in the preheated oven.
  • Gently mash 1 cup of tomatoes, then mix them with the rest of the tomatoes, remaining olive oil, artichokes, rosemary sprigs, salt, and red pepper flakes.
  • Cover the chicken breasts with the flavorful tomato mixture, then bake until the chicken is fully cooked through, approximately 12 minutes longer.
  • On a cutting board, crush olives with a rolling pin into uneven pieces. Serve chicken breasts topped with tomatoes, drizzle with lemon juice, and garnish with rosemary and cracked olives.

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